Lentil and Sweet Potato Soup

with Spicy Chickpeas and Almonds

Instructions

1 Prep veggies

Peel and cut sweet potato to small cubes. Peel and mince red onion and garlic cloves. Peel and grate ginger. Peel and cut carrots to small cubes.

2 Prep topping

Preheat the oven to 200°C. Pour chickpeas to a colander, rinse and drain. Transfer to a bowl. Coat with olive oil and season with smokedpaprika, chipotle, cumin, coriander, salt and black pepper. Mix well. Pour to an oven tin lined with baking paper. Roast for 20 minutes.

3 Fry soup base

4 Boil and puree

Add lentils, water and stockcube. Bring to a boil and simmer, covered, for 15–20 minutes. Add coconut milk and puree the soup with a mixer or in a blender. Season with salt and pepper to taste.

5 Finish topping

Chop almonds to crunchy bites and mix with the crispy roasted chickpeas. Divide the soup to bowls and top with the chickpea and almond mixture.

Tips for fussy eaters

Serve the chickpeas and the almonds separately, with a nice bread roll on the side.

Pro tip

Season your chickpeas and almonds to your liking: spice them up with extra chilli, curry powder, garam masala…

Loaded with plant-based protein, exciting flavours and good energy!

Cooking Time: 30 min

Cals 652 · Prot 26.5 · Carbs 117.6 · Fat 10.2

Ingredients

Number of people

Soup

Sweet potato300 Grams

Red onion1 Pieces

Garlic cloves3 Pieces

Ginger35 Grams

Carrot2 Pieces

Olive oil1 Tbsp

Red lentils (masoor dal)100 Grams

Water900 ML

Vegetable stock cube1 Pieces

Coconut milk200 ML

Salt0.5 Tsp

Black pepper0.25 Tsp

Crispy topping

Chickpeas200 Grams

Olive oil0.5 Tbsp

Smoked paprika powder2 Grams

Chipotle powder1 Grams

Cumin powder2 Grams

Coriander powder2 Grams

Salt0.5 Tsp

Black pepper0.25 Tsp

Almonds whole30 Grams

Loaded with plant-based protein, exciting flavours and good energy!

Cooking Time: 30 min

Cals 652 · Prot 26.5 · Carbs 117.6 · Fat 10.2

Instructions

1 Prep veggies

Peel and cut sweet potato to small cubes. Peel and mince red onion and garlic cloves. Peel and grate ginger. Peel and cut carrots to small cubes.

2 Prep topping

Preheat the oven to 200°C. Pour chickpeas to a colander, rinse and drain. Transfer to a bowl. Coat with olive oil and season with smokedpaprika, chipotle, cumin, coriander, salt and black pepper. Mix well. Pour to an oven tin lined with baking paper. Roast for 20 minutes.